Fry onions and garlic in olive oil until brown, add diced potatoes, broth, and bring to a boil. Add chopped beet greens in ...

this recipe for simple sauteed beet greens is for you! Instead of scrapping the leafy tops of beets, cook with both parts of the plant to help reduce food waste and get more bang for your grocery ...

The weather has been up and down lately. One moment, it’s freezing cold; the next, there’s a mini-heatwave. It makes me glad ...

In a bid to minimize waste in his East Hollywood restaurant, Fountain Grains & Greens chef-owner Aric Attebery loves to cook beet greens. The leaves of the root vegetable often get discarded ...

Beetroot leaves and stems can also be eaten: cook them as you would any other spring greens. FAQs about BBC Food ...

When finished, keep in the fridge. To make the pickled beet stems: First remove the leaves from the stems; reserve the leaves for another use. Wash the stems, then thinly slice at an angle using a ...

Add the beet greens, season with salt and pepper, and cook, tossing occasionally, until wilted, 7 minutes. MEANWHILE, MAKE THE MEATBALLS In a bowl, soak the bread in the milk until the milk is ...

I craved a scarlet-red beet salad, modeled on one I tasted in Istanbul a few years ago, and a large plate of herb-flecked rice — the kind you might find in Turkish stuffed grape leaves.

Salt is essential to keeping our roads and walkways safe when it snows. But when salt is washed off the roads, how does it ...